Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia

Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Estiasih, Teti [verfasserIn] Ahmadi, Kgs. Sari, Irawati Nur Indah Kuliahsari, Dessy Eka Martati, Erryana

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Acetone cyanohydrin Cyanogenic glycoside Detoxification HCN Wild yam

Anmerkung:	© The Author(s) 2022

Übergeordnetes Werk:	Enthalten in: Journal of ethnic foods - London : BMC, 2014, 9(2022), 1 vom: 19. Dez.
Übergeordnetes Werk:	volume:9 ; year:2022 ; number:1 ; day:19 ; month:12

Links:	Volltext

DOI / URN:	10.1186/s42779-022-00164-1

Katalog-ID:	SPR051248786

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author_variant	t e te k a ka i n i s ini inis d e k de dek e m em
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allfields	10.1186/s42779-022-00164-1 doi (DE-627)SPR051248786 (SPR)s42779-022-00164-1-e DE-627 ger DE-627 rakwb eng Estiasih, Teti verfasserin (orcid)0000-0001-6638-1086 aut Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213 Ahmadi, Kgs. aut Sari, Irawati Nur Indah aut Kuliahsari, Dessy Eka aut Martati, Erryana aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 19. Dez. (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:19 month:12 https://dx.doi.org/10.1186/s42779-022-00164-1 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 19 12
spelling	10.1186/s42779-022-00164-1 doi (DE-627)SPR051248786 (SPR)s42779-022-00164-1-e DE-627 ger DE-627 rakwb eng Estiasih, Teti verfasserin (orcid)0000-0001-6638-1086 aut Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213 Ahmadi, Kgs. aut Sari, Irawati Nur Indah aut Kuliahsari, Dessy Eka aut Martati, Erryana aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 19. Dez. (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:19 month:12 https://dx.doi.org/10.1186/s42779-022-00164-1 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 19 12
allfields_unstemmed	10.1186/s42779-022-00164-1 doi (DE-627)SPR051248786 (SPR)s42779-022-00164-1-e DE-627 ger DE-627 rakwb eng Estiasih, Teti verfasserin (orcid)0000-0001-6638-1086 aut Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213 Ahmadi, Kgs. aut Sari, Irawati Nur Indah aut Kuliahsari, Dessy Eka aut Martati, Erryana aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 19. Dez. (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:19 month:12 https://dx.doi.org/10.1186/s42779-022-00164-1 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 19 12
allfieldsGer	10.1186/s42779-022-00164-1 doi (DE-627)SPR051248786 (SPR)s42779-022-00164-1-e DE-627 ger DE-627 rakwb eng Estiasih, Teti verfasserin (orcid)0000-0001-6638-1086 aut Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213 Ahmadi, Kgs. aut Sari, Irawati Nur Indah aut Kuliahsari, Dessy Eka aut Martati, Erryana aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 19. Dez. (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:19 month:12 https://dx.doi.org/10.1186/s42779-022-00164-1 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 19 12
allfieldsSound	10.1186/s42779-022-00164-1 doi (DE-627)SPR051248786 (SPR)s42779-022-00164-1-e DE-627 ger DE-627 rakwb eng Estiasih, Teti verfasserin (orcid)0000-0001-6638-1086 aut Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213 Ahmadi, Kgs. aut Sari, Irawati Nur Indah aut Kuliahsari, Dessy Eka aut Martati, Erryana aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 19. Dez. (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:19 month:12 https://dx.doi.org/10.1186/s42779-022-00164-1 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 19 12
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source	Enthalten in Journal of ethnic foods 9(2022), 1 vom: 19. Dez. volume:9 year:2022 number:1 day:19 month:12
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author	Estiasih, Teti
spellingShingle	Estiasih, Teti misc Acetone cyanohydrin misc Cyanogenic glycoside misc Detoxification misc HCN misc Wild yam Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia
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topic_title	Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia Acetone cyanohydrin (dpeaa)DE-He213 Cyanogenic glycoside (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 HCN (dpeaa)DE-He213 Wild yam (dpeaa)DE-He213
topic	misc Acetone cyanohydrin misc Cyanogenic glycoside misc Detoxification misc HCN misc Wild yam
topic_unstemmed	misc Acetone cyanohydrin misc Cyanogenic glycoside misc Detoxification misc HCN misc Wild yam
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title	Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia
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title_full	Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia
author_sort	Estiasih, Teti
journal	Journal of ethnic foods
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author_browse	Estiasih, Teti Ahmadi, Kgs. Sari, Irawati Nur Indah Kuliahsari, Dessy Eka Martati, Erryana
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author-letter	Estiasih, Teti
doi_str_mv	10.1186/s42779-022-00164-1
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title_sort	traditional detoxification of wild yam (dioscorea hispida dennst) tuber in chips processing at east java, indonesia
title_auth	Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia
abstract	Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. © The Author(s) 2022
abstractGer	Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. © The Author(s) 2022
abstract_unstemmed	Abstract Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level. © The Author(s) 2022
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title_short	Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia
url	https://dx.doi.org/10.1186/s42779-022-00164-1
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author2	Ahmadi, Kgs Sari, Irawati Nur Indah Kuliahsari, Dessy Eka Martati, Erryana
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up_date	2024-07-03T20:41:34.162Z
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Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia

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